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Strawberry Rhubarb and Rose Fool


Strawberry Rhubarb and Rose Fool. Photo: Dennis Evans. Props: Attica

Fools are classic English desserts that have recently come back into favour. It’s easy to see why: they are quick to assemble, with luscious whipped cream and sweet fruit.

Simon Thibault

Recipe courtesy of Beverly McClare, Tangled Garden


  • 6 cups (1.5 L) rhubarb, chopped into 1/2-inch (1-cm) pieces
  • 1 1/2 cups (325 ml) strawberries
  • 1/2 tsp (2 ml) grated lemon rind
  • 3 Tbsp (45 ml) lemon juice
  • 2 Tbsp (30 ml) water
  • 1 Tbsp (15 ml) freshly chopped mint
  • 1 cup (250 ml) granulated sugar
  • 2 cups (500 ml) whipping cream
  • 1 cup (250 ml) fragrant rose petals


  1. In a saucepan combine rhubarb, strawberries, lemon rind, lemon juice, water and sugar.
  2. Cover and cook over low heat, stirring occasionally, until fruit is tender, about 20 minutes.
  3. Remove from the heat, and allow to cool completely. Add mint and purée the fruit. At this point the mixture can be refrigerated overnight if desired.
  4. Whip cream and add the rose petals, ensuring to save a few.
  5. Fold the whipped cream into the fruit. Drape a few of the remaining rose petals on top.

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